Name: Fried Green Tomatoes with Shrimp Remoulade Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: ½ cup creole mustard; ½ cup olive oil; 2 tbsp ketchup; 1 tsp Worcestershire sauce; 2 tsp horseradish; 2 cloves garlic; 1 tbsp lemon juice; 2 tsp onion; 2 tsp green onion; 2 tsp paprika; ¼ tsp ground black pepper; ⅛ tsp Cayenne pepper; 2 tsp Fresh Parsley; 24 Medium Shrimp; 1 cup buttermilk; 1 egg; 2 cups Yellow Cornmeal; 3 large green tomatoes; ¼ cup olive oil; 2 cups mixed salad greens; 3 tbsp green onion

Fried green tomatoes with shrimp remoulade is a classic Southern dish combining the tartness of green tomatoes and the spiciness of shrimp remoulade. The crispy, tangy tomatoes and succulent shrimp create a perfect balance of flavors.

fried green tomatoes with shrimp remoulade recipe

Photos of Fried Green Tomatoes with Shrimp Remoulade Recipe

While most of these ingredients are commonly found in your pantry, such as olive oil, ketchup, and garlic, there are a few you might need to pick up from the supermarket. Green tomatoes, used for their tart flavor, might be a little harder to find. Creole mustard, a Southern staple, is also key to this recipe, but can easily be replaced with Dijon mustard.

Fried Green Tomatoes and Shrimp Remoulade Ingredients

Creole mustard: A Southern staple, it brings a rich, tangy flavor to the remoulade.

Olive oil: Used for frying the tomatoes and making the remoulade.

Ketchup: Adds sweetness and tanginess to the remoulade sauce.

Worcestershire sauce: Gives the remoulade a savory depth of flavor.

Horseradish: Adds a spicy kick to the remoulade.

Garlic: Brings a robust flavor to the remoulade.

Lemon juice: Adds freshness and acidity to the remoulade.

Onion: Provides a bit of bite and texture to the remoulade.

Green tomato: A Southern favorite, these are tart and firm, perfect for frying.

Shrimp: The main protein in the dish, it's mixed in with the remoulade sauce.

Buttermilk: Helps to tenderize the green tomatoes and helps the cornmeal adhere to them.

Egg: Mixed with the buttermilk to make the batter for the green tomatoes.

Yellow cornmeal: Creates a crispy, golden crust on the fried green tomatoes.

One reader, Dorolice Gatlin says:

The fried green tomatoes with shrimp remoulade recipe is a game-changer! The crispy texture of the tomatoes perfectly complements the flavorful shrimp remoulade. It's a delightful combination of flavors and textures that will leave your taste buds dancing. I highly recommend trying this recipe for a unique and delicious dining experience.

Dorolice Gatlin

Key Techniques for Perfecting This Southern Dish

How to prepare shrimp remoulade: Combine creole mustard, olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion, green onion, paprika, black pepper, cayenne pepper, and parsley in a bowl. Gently stir in the shrimp and refrigerate.

How to bread and fry green tomatoes: Dip tomato slices in a mixture of buttermilk and egg, then coat thoroughly with cornmeal. Fry the slices in hot oil until golden brown on each side, about 5 minutes per side.

How to serve fried green tomatoes with shrimp remoulade: Arrange salad greens on plates, top with fried green tomato slices, spoon shrimp remoulade over the tomatoes, and sprinkle with green onion to garnish.

How To Make Fried Green Tomatoes with Shrimp Remoulade

Want a healthy fried recipe? These fried green tomatoes are extra delicious with shrimp remoulade. You can simply make it in less than an hour.

Preparation: 30 minutes

Cooking: 15 minutes

Total: 45 minutes

Serves:

Ingredients

½cupcreole mustard
½cupolive oil
2tbspketchup
1tspworcestershire sauce
2tsphorseradish,prepared
2garlic cloves,chopped
1tbsplemon juice
2tsponion,minced
2tspgreen onion,chopped
2tsppaprika
¼tspground black pepper
⅛tspcayenne pepper
2tspfresh parsley,chopped
24medium shrimp,shelled and deveined, cooked
1cupbuttermilk
1egg
2cupsyellow cornmeal
3large green tomatoes,sliced ½” thick
¼cupolive oil,or as needed
2cupsmixed salad greens
3tbspgreen onion,chopped

Instructions

In a medium bowl, stir together mustard, ½ cup of olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion.
Season with paprika, pepper, cayenne pepper, and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat ¼ cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side for about 5 minutes per side.
Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

Nutrition

Calories: 524.73kcal
Fat: 30.24g
Saturated Fat: 4.45g
Trans Fat: 0.01g
Monounsaturated Fat: 20.81g
Polyunsaturated Fat: 3.82g
Carbohydrates: 53.33g
Fiber: 4.56g
Sugar: 8.48g
Protein: 11.64g
Cholesterol: 58.53mg
Sodium: 541.44mg
Calcium: 105.90mg
Potassium: 481.64mg
Iron: 3.88mg
Vitamin A: 135.27µg
Vitamin C: 26.30mg

Pro Tip for Achieving Crispy Fried Green Tomatoes

When frying your green tomatoes, ensure your olive oil is hot enough before adding the tomatoes. You can test this by dropping a small amount of cornmeal into the oil. If it sizzles immediately, the oil is ready. This will ensure your tomatoes get a nice, crispy coating without absorbing too much oil. Also, remember to not overcrowd the pan, as this can lower the oil's temperature and result in soggy tomatoes. Fry them in batches if necessary.

Time-Saving Tips for Fried Green Tomatoes with Shrimp Remoulade

Prep ahead: Prepare the shrimp remoulade and refrigerate it a day in advance to allow the flavors to meld, saving time on the day of serving.

Organized workstation: Set up a breading station with the buttermilk, egg, and cornmeal in an assembly line to streamline the process of coating the green tomatoes.

Batch frying: Fry the green tomatoes in batches to avoid overcrowding the skillet, ensuring even cooking and a quicker overall frying time.

Efficient assembly: Arrange all the ingredients and garnishes in an assembly line fashion to quickly assemble the fried green tomatoes with shrimp remoulade when serving.

Substitute Ingredients For Fried Green Tomatoes with Shrimp Remoulade Recipe

creole mustard - Substitute with Dijon mustard: Dijon mustard has a similar tangy flavor and can provide a good substitute for creole mustard in the remoulade sauce.
worcestershire sauce - Substitute with soy sauce: Soy sauce can add a similar umami flavor to the remoulade sauce, providing a suitable alternative to worcestershire sauce.
buttermilk - Substitute with plain yogurt mixed with milk: The combination of plain yogurt and milk can mimic the tangy and creamy consistency of buttermilk in the shrimp marinade.
yellow cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs can provide a crispy coating similar to cornmeal when frying the green tomatoes.
green tomatoes - Substitute with unripe red tomatoes: Unripe red tomatoes can be used as a substitute for green tomatoes, providing a similar tartness and firm texture when fried.
olive oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for olive oil when frying the green tomatoes and cooking the shrimp.

Plating Ideas for Fried Green Tomatoes and Shrimp Remoulade

Elevate the shrimp remoulade: Arrange the shrimp remoulade in a neat and elegant manner on the plate, ensuring each shrimp is visible and the sauce is evenly distributed.
Create a vibrant salad bed: Place a generous portion of mixed salad greens on the plate, ensuring a colorful and visually appealing base for the dish.
Artfully position the fried green tomatoes: Carefully place the golden brown fried green tomato slices on top of the salad greens, ensuring they are arranged in an eye-catching manner.
Garnish with green onion: Sprinkle the remaining green onion over the dish as a final touch, adding a pop of color and freshness to the presentation.
Use minimalistic plating: Embrace simplicity and minimalism in plating, allowing the vibrant colors of the dish to shine through without overwhelming the visual presentation.

Essential Kitchen Gear for Making Fried Green Tomatoes

Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, pureeing, and mixing ingredients.
Mixing bowl: A mixing bowl is an essential tool for combining ingredients and mixing them thoroughly. It comes in various sizes to accommodate different recipes.
Skillet: A skillet, also known as a frying pan, is a flat-bottomed pan used for frying, searing, and browning foods. It's an important tool for cooking the fried green tomatoes and shrimp.
Whisk: A whisk is a kitchen utensil used for blending ingredients together, incorporating air into mixtures, and creating a smooth texture.
Plate: Plates are used for serving and presenting the final dish. They come in various sizes and designs to complement the food being served.
Paper towels: Paper towels are used for draining excess oil from fried foods and are essential for maintaining the crispiness of the fried green tomatoes.

How To Reheat Fried Green Tomatoes and Shrimp Remoulade

To reheat leftover fried green tomatoes, preheat your oven to 350°F (175°C). Place the tomatoes on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until they are heated through and crispy again. This method helps to preserve the crispy texture of the cornmeal coating.
Alternatively, you can reheat the fried green tomatoes in an air fryer. Set the air fryer to 350°F (175°C) and place the tomatoes in the basket. Cook for 3-5 minutes, or until they are heated through and crispy. This method is quick and helps to maintain the original texture of the dish.
For the shrimp remoulade, it's best to store the sauce separately from the shrimp. To reheat the shrimp, place them in a skillet over medium heat and cook for 2-3 minutes, or until they are heated through. Be careful not to overcook the shrimp, as they can become tough and rubbery.
If the remoulade sauce has been stored in the refrigerator, allow it to come to room temperature before serving. If the sauce has thickened, you can thin it out by whisking in a small amount of olive oil or water until it reaches the desired consistency.
To assemble the reheated dish, arrange the mixed salad greens on plates, top with the reheated fried green tomatoes, and spoon the shrimp remoulade over the tomatoes. Garnish with green onions and serve immediately for the best flavor and texture.

Interesting Trivia About Fried Green Tomatoes

Fried green tomatoes are a traditional Southern dish that originated in the United States. They are typically made with unripe, firm green tomatoes, which are sliced, breaded, and fried until crispy. This dish is often served as an appetizer or side dish and is popular during the summer months when tomatoes are in season. The combination of the tangy green tomatoes and the flavorful shrimp remoulade creates a delicious and unique flavor profile that is sure to impress your guests.

Budget-Friendly or Splurge: The Cost of Making Fried Green Tomatoes at Home

This fried green tomatoes with shrimp remoulade recipe is moderately cost-effective for a household. The use of readily available ingredients like shrimp, buttermilk, and green tomatoes keeps the cost reasonable. However, the use of olive oil and creole mustard might slightly elevate the overall cost. The approximate cost for a household of 4 people is around $25-$30. The overall verdict for this recipe would be an 8/10, considering the unique blend of flavors and the delightful combination of crispy fried green tomatoes with zesty shrimp remoulade.

Is This Southern Classic Healthy or Not?

The fried green tomatoes with shrimp remoulade recipe is a delicious Southern dish, but it may not be the healthiest option due to several factors:

The recipe involves deep-frying the tomatoes, which adds extra fat and calories to the dish. Deep-frying can also lead to the formation of harmful compounds like acrylamide.
The remoulade sauce contains a significant amount of oil and high-fat ingredients like mayonnaise, which can increase the overall calorie and fat content of the dish.
The recipe uses a considerable amount of cornmeal for coating the tomatoes, which can add extra carbohydrates and calories to the meal.

However, the recipe does include some healthy ingredients, such as:

Shrimp, which is a lean protein source and provides essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
Green tomatoes, which are a good source of vitamins A and C, as well as fiber and antioxidants.
Mixed salad greens, which add fiber, vitamins, and minerals to the dish.

To make this recipe healthier, you could try the following modifications:

Instead of deep-frying the tomatoes, try oven-baking them with a light coating of olive oil cooking spray. This will reduce the amount of oil needed and lower the overall fat content.
Use a lighter remoulade sauce by substituting some or all of the mayonnaise with Greek yogurt, which is lower in fat and higher in protein. You can also reduce the amount of oil used in the sauce.
Opt for whole-grain cornmeal or a mixture of cornmeal and whole-wheat flour for coating the tomatoes. This will increase the fiber content and provide more complex carbohydrates.
Increase the portion of mixed salad greens to make the dish more nutrient-dense and lower in calories per serving.
Grill or sauté the shrimp instead of serving them in the high-fat remoulade sauce. This will reduce the overall fat and calorie content of the dish while still providing the benefits of lean protein.

Our Editor's Take on Fried Green Tomatoes with Shrimp Remoulade

The combination of crispy fried green tomatoes and succulent shrimp remoulade creates a delightful contrast of textures and flavors. The remoulade sauce is well-balanced with a perfect blend of tangy, spicy, and savory elements, complementing the sweetness of the shrimp. The fried green tomatoes add a satisfying crunch and a hint of tartness, while the mixed salad greens provide a refreshing and light accompaniment. This dish is a wonderful fusion of Southern and Creole influences, making it a standout appetizer or main course for any occasion.

Enhance Your Fried Green Tomatoes with Shrimp Remoulade Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with garlic and chives

Grilled Asparagus: Tender grilled asparagus with a balsamic glaze

Fruit Salad: Refreshing fruit salad with a honey-lime dressing

Similar Southern Recipes to Try

Grilled Vegetable Skewers: Marinate the vegetables in a flavorful herb and garlic mixture before grilling for a delicious and healthy side dish.

Braised Beef Short Ribs: Slow cook the beef short ribs in a rich and savory sauce until they are fall-off-the-bone tender, perfect for a comforting and hearty meal.

Mango Coconut Panna Cotta: Create a creamy and tropical dessert by combining mango and coconut flavors in a silky smooth panna cotta.

Appetizer and Dessert Pairings for Fried Green Tomatoes with Shrimp Remoulade

Appetizers:

Stuffed Mushrooms: Delight your taste buds with these savory stuffed mushrooms, filled with a flavorful mixture of cheese, herbs, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Indulge in the classic Italian flavors of bruschetta, featuring toasted bread topped with a vibrant mixture of tomatoes, basil, garlic, and balsamic glaze. A refreshing and satisfying starter for any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the luscious combination of creamy cheesecake and sweet, juicy strawberries in every bite. The smooth texture of the cheesecake pairs perfectly with the burst of fruity flavor from the strawberries, creating a delightful treat for any occasion.

Why trust this Fried Green Tomatoes with Shrimp Remoulade Recipe:

This recipe offers a delightful combination of flavors and textures, ensuring a satisfying dining experience. The shrimp remoulade is a classic and flavorful accompaniment, while the fried green tomatoes provide a crispy and tangy contrast. The use of buttermilk in the breading adds a rich and creamy element, and the incorporation of creole mustard and horseradish in the remoulade promises a zesty kick. With the careful selection of ingredients such as yellow cornmeal and fresh parsley, this recipe reflects a thoughtful approach to culinary excellence, earning the trust of discerning home cooks and food enthusiasts alike.

Want to share your experience making Fried Green Tomatoes with Shrimp Remoulade or discuss the recipe further? Join the conversation in the Recipe Sharing forum section.

FAQ:

What type of shrimp should I use for this recipe?

You can use any medium-sized shrimp for this recipe. Fresh or frozen shrimp both work well, just be sure to peel and devein them before marinating.

Can I use a different type of mustard if I don't have creole mustard?

Yes, if you don't have creole mustard, you can substitute it with whole grain mustard or Dijon mustard. The flavor will be slightly different, but it will still work well with the remoulade sauce.

Can I prepare the shrimp remoulade in advance?

Absolutely! The shrimp remoulade can be prepared in advance and refrigerated for up to 24 hours. This allows the flavors to meld together, making it even more delicious.

Can I bake the green tomatoes instead of frying them?

While frying the green tomatoes gives them a crispy texture, you can also bake them for a healthier alternative. Simply coat the tomato slices with a little olive oil and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping them halfway through.

What can I serve as a side dish with this recipe?

This dish pairs well with a side of coleslaw, cornbread, or a simple mixed green salad. The refreshing and tangy shrimp remoulade complements these sides beautifully.